Cream Scones

The British version of buttermilk biscuits. My kids love these, for some reason. The egg and cream give them a very nice texture. Be careful about rolling them too thin; otherwise they won't have nice pockets for butter and jam.

2 cups flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons butter
2 eggs, well beaten
1/2 cup heavy cream

Preheat oven to 425°F (220°C). Lightly butter a cookie sheet or if using a baking stone, you can skip this. Mix the flour, baking powder, sugar, and salt in a large bowl. Cut in the butter with a pastry blender or knives until the mixture resembles coarse meal. Add eggs and cream, and stir until blended. Turn out onto a lightly floured board or pastry cloth, and knead for about a minute. Pat or roll the dough to about 3/4 inch thick. Either use a biscuit cutter for circles or cut into wedges (I prefer this because it's fast and there's no waste and re-rolling).

Place on cookie sheet and bake for about 15 minutes.

Variations:

(Original from Fannie Farmer)

• Add any sort of dried fruit or canned blueberries
• For a more savory version, add grated sharp cheddar cheese
• Tex-Mex - add chopped green chilies

Laura

Simple Chicken and Dumplings

1 package of chicken breasts with ribs
3 bouillon cubes
1 can cream of chicken soup
½ package frozen mixed vegetables
5 stalks of celery, coarsely chopped
salt and pepper, to taste
herbs to taste – thyme, basil, rosemary
1/3 cup sour cream
1 package refrigerated buttermilk biscuit dough, separated and cut into quarters

Boil the chicken with 3-4 cups of water and the three bouillon cubes in a large heavy pot or Dutch oven (or crock pot, if you have more time). When the chicken is nearly done, remove it from the broth and debone, cutting it into bite-sized pieces. Strain the broth if desired and pour it back in the pot. Return the chicken to the broth, lowering the heat to medium. Add the cream of chicken soup, the frozen vegetables, the celery, and the seasonings. Stir to combine. Cover and cook for 30 minutes on low heat. Add the sour cream and cook 10 more minutes. You can let it simmer, covered, as long as you need at this point. 15 minutes before serving, put the biscuit dough in the chicken mixture and raise the heat to boiling again. When the time is up, serve in soup bowls.

Laura

Chicken & Rice Bake, with Black Beans & Tomatoes

I threw this together for dinner tonight from the contents of my pantry and freezer. Always have beans, tomatoes and rice on hand!!

1 cup uncooked brown rice
2-4 chicken breasts
14 oz can of black beans, drained
4-5 green onions, chopped
28 oz can of whole peeled tomatoes, do not drain
salt & pepper to taste
pinch or two of ground cayenne

Pre-heat oven to 350° F

Place rice on the bottom of a medium-sized casserole dish; put chicken on top of rice, then beans, onions and tomatoes. Pour tomato juice from can over rice. Sprinkle the spices over all. Bake, covered, for 1 ½ hours until chicken is cooked and rice is done. Serves 4.

Cucumber Dip

An easier way to make Greek cucumber sauce, from my friend Sherri

1 large cucumber, seeded and coarsely grated
1 cup plain Greek yogurt
1 Tablespoon lemon juice
3 small green onions and tops (finely chopped)
Tabasco sauce to taste (a few drops will be plenty)
Garlic to taste
Ground black pepper to taste

Wring out excess cucumber juice in clean cup towel so it is mostly cucumber and little juice. Mix cucumber onion and seasonings. (Use more mayo if needed). Refrigerate before serving. Can be kept several days in an airtight container.

Lemony Tuna and White Bean Antipasto Salad

1/4 cup plus 2 tablespoon fresh lemon juice
1/4 cup plus 2 tablespoon extra-virgin olive oil, plus more for drizzling
Two 6-oz. can olive oil-packed tuna, drained and broken into large chunks (use Italian or Spanish variety if possible)
One 19-oz can of cannellini bean, drained and rinsed (about 1 1/2 cups)
24 pitted Calamata olives, coarsely chopped
2 cups thickly sliced celery hearts and leaves
2 tablespoon capers, drained
2 heaping tablespoons finely chopped flat-leaf parsley
2 teaspoon finely grated lemon zest
1 teaspoon minced garlic
freshly ground pepper
2 roasted red peppers from a jar
Kosher salt
4 lemon slices for garnish

Pour lemon juice into a large bowl and slowly whisk in 1/4 cup plus 2 T olive oil (can also do this in a food processor). Add tuna, beans, olives, celery, capers, parsley, lemon zest and garlic. Toss gently. Season with ground pepper, cover and set aside.

Halve the roasted red peppers lengthwise and arrange on places, drizzle with olive oil, and season with salt. Spoon tuna salad over the peppers and drizzle with more olive oil. Garnish with lemon slices and serve. Serves 4 as salad or 2 as a main course.

Serve with crusty French bread and white wine.

Martha

Pavlova

Pavlova:
4 egg whites
1 1/4 cup superfine sugar (caster sugar)
1 teaspoon white vinegar
2 teaspoon corn starch (corn flour)

Place egg whites in a clean bowl and mix with an electric mixer until stiff peaks form (when you turn the bowl upside-down, the egg should remain in the bowl). On low speed, gradually mix in the sugar, then return to high speed and mix for 2 minutes until firm and glossy. Then fold in the vinegar and corn starch. On a lined baking pan, pile the meringue into a circle making the center slightly domed. Place in the center rack of an oven pre-heated to 375°F and cook for 10 minutes. Reduce the heat to 300°F and cook for 1 hour and 20 minutes. The pavlova should be crisp and white. Remove from the oven and allow to cool.

Topping:
2 cups whipping cream
4 teaspoon confectioners sugar
2 kiwi fruits, peeled and sliced
1 pint of strawberries, trimmed and halved
Any of the following: passion fruits, blueberries

Whip cream with sugar until it holds firm peaks. Remove pavlova from the baking pan and place on serving plate. Spread whipped cream over the top of the pavlova and decorate it with the fruit. Optional: sprinkle with grated chocolate. Serve.

Laura

Champagne Punch

Use a large punch bowl with an ice ring.

Pour 2 bottles of champagne and 1 quart of soda water into a bowl. Add 1 cup of peach brandy. If a more distinct peach flavor is desired, add frozen peaches.

Replenish with champagne, soda, and brandy as needed.

Goppie

Gulya's Suppé

1/4 pound butter
3 garlic cloves, crushed
2 pound round steak, cubed
3 beef bouillon cubes
crushed red pepper, to taste
1 teaspoon salt pork
boiled potatoes, cubed
1 cup chopped onion
2 Tablespoon Hungarian paprika
2 cups water
black pepper, to taste
1/2 teaspoon marjoram
1/2 teaspoon caraway seed

Sauté the onion and garlic in the butter until golden. Remove the skillet from the fire and stir in the paprika, return skillet to the fire, add the meat, and brown thoroughly, stirring constantly.

Add remaining ingredients, placing salt pork on top. Cover and simmer for 1 1/2 hours. If the soup is a little thin, thicken with Wondra flour or cornstarch.

Place a spoonful of cubed potatoes in each soup plate. Add soup and serve.

Granduddie

Black Magic Cake

1¾ cups flour
2 cups sugar
3/4 Hershey cocoa
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee
1 cup buttermilk or sour milk
1/2 vegetable oil
1 teaspoon vanilla

Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl. Add eggs, coffee, milk, oil, and vanilla. Beat at medium speed with a hand mixer for 1 minute. Batter will be thin. Pour into greased and floured 13x9x2 pan or two 9" cake pans. Bake at 350° for 35-40 minutes for oblong pan or 30-35 minutes for cake pans.

Jackie & Jason

Lemon Bread

1/2 cup shortening
1 cup sugar
2 eggs, beaten
1 1/2 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
1 lemon, juice and rind
1/2 cup sugar

Cream shortening and sugar, add eggs, mix well. Sift flour, salt, and baking powder. Add dry mixture to creamed mixture, alternating with milk. Grate lemon rind, add, mixing well. Bake in greased loaf pan, 45-55 minutes at 350°. Mix lemon juice and sugar as soon as bread comes out of oven. Pour over hot bread. Leave in pan until cool.

Martha

Glazed Carrots & Parsnips

1 cup canned chicken broth
3 Tablespoons butter
1 1/2 Tablespoon brown sugar
1/2 teaspoon salt
1 pound carrots, cut into sticks (about 2 cups)
1 pound parsnips, peeled and cut into sticks (about 2 cups)
2 Tablespoons minced fresh parsley

In a large saucepan, combine the broth, butter, brown sugar, and salt. Bring the mixture to a boil. Add the carrots and cover. Cook over moderately high heat for 1 minute. Add parsnips and cook, covered, for 4-5 minutes, or until the vegetables are tender. With a slotted spoon, transfer the vegetables to a bowl and cover, keeping them warm. Boil the cooking liquid until it is reduced to about 1/3 cup and pour it over the vegetables. Add parsley, and salt and pepper to taste and toss the mixture gently. Serves 4.

Laura

Jan's Coffee Cake

Jan Freebersyser was a dear family friend who, with her husband, introduced Gus and Paula. This recipe is always a crowd pleaser.

1/2 cup butter + 2 Tablespoons
3/4 cup sugar + 1/2 cup
one egg
2 cups flour
1/2 teaspoon salt
2 teaspoon baking powder
1 cup buttermilk
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon

Cream 1/2 cup butter and 3/4 cup sugar. Add beaten egg. Sift flour, salt, and baking powder together. Mix buttermilk with baking soda. Add to creamed mixture alternating with flour mixture. Place batter in two greased cake pans. Mix remaining sugar with cinnamon and sprinkle over top of cakes.

Bake at 375° for 30 minutes. Melt remaining butter and pour over top of cakes when they are finished baking. Serve warm.

Laura

Bourbon or Rum Balls

2 1/4 cup vanilla wafer crumbs
1 cup finely chopped pecans
1/2 cup bourbon (or rum)
3 Tablespoons cocoa
2 Tablespoons white corn syrup
1 cup confectioner's sugar

Combine wafer crumbs and pecans. Put remaining ingredients in a bowl and beat. Pour over dry ingredients and mix well. Roll into 1-inch balls, then roll balls in powdered sugar or finely chopped nuts. Makes 40-48.

Sarah & Jason

Dessert Pizza

1 package (18 oz) refrigerated sugar cookie dough
1 package (8 oz) cream cheese, softened
1/3 cup sugar
assorted fresh fruit (at least 3 different types) appple, kiwi, strawberries, etc.

Preheat over to 350°. Remove 1 cup cookie dough and reserve for another use (make some cookies). Press remaining cookie dough into a 12-inch circle on a pizza stone using lightly floured hands. Bake 10-15 minutes until golden brown. Remove from oven and cool 10 minutes. Loosen cookie from stone by sliding a knife between cookie and stone. Cool completely. Combine cream cheese and sugar, spread over cooled crust. Slice fruit and arrange on cream cheese mixture. Chill. Cut into wedges or squares.

Laura

Cream Cheese Cupcakes

8 oz cream cheese
1 egg
1/3 cup sugar
1/2 teaspoon salt

Beat well, add 6 oz chocolate chips.

1 1/2 cup flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/ teaspoon salt

Sift together; and then add:

1 cup water
1/3 cup oil
1 Tablespoon vinegar
1 teaspoon vanilla

Fill cupcake cups one-third with chocolate mixture, add a spoonful of cream cheese mixture. Bake at 350° for 30-35 minutes.

Martha

Chocolate Crispy Sticks

I usually double the first two steps and triple the third. 

Preheat oven to 350°, grease an 8x8x2 pan.

Cookie Layer
1 square unsweetened chocolate
1/4 cup butter
1 egg
1/2 cup sugar
1/4 flour
1/4 cup chopped pecans

Melt chocolate and butter together over hot water. Cool slightly. Beat egg until frothy, stir in chocolate mixture and sugar. Add flour and pecans, stirring until well blended. Turn into pan, bake 20 minutes. Cool in pan on wire rack.

Filling
1 cup powdered sugar
1 Tablespoon heavy cream
1/4 teaspoon vanilla extract
2 Tablespoon butter

Blend all ingredients. Spread over chocolate layer. Chill at least 10 minutes.

Glaze
1 square unsweetened chocolate
1 tablespoon butter

Melt chocolate and butter over hot water. Pour over filling, tilting pan so glaze will flow evenly. Chill 15 minutes. With a sharp knife, cut into 18 sticks.

Granduddie

Cranberry Cheese Bars

2 cups flour
1 1/2 cups oats
3/4 cup plus 1 Tablespoon firmly pack brown sugar
1 cup butter, softened
1-8 oz. package cream cheese, softened
1-14 oz. can sweetened condensed milk
1/4 cup lemon juice from concentrate
2 Tablespoons cornstarch
1-18 oz. can whole berry cranberry sauce

Heat oven to 350°. In a large mixer bowl, combine flour, oats, 3/4 cup sugar and butter, mix until crumbly. Reserving 1 1/2 cup crumb mixture, press the remainder firmly into the bottom of a greased 13x9 pan. Bake 15 minutes.

Meanwhile, in a small bowl, beat cheese until fluffy. Gradually beat in milk until smooth, stir in lemon juice. Spread evenly over crust. In a small bowl, combine remaining 1 Tablespoon sugar and cornstarch, then stir in cranberry sauce. Spoon evenly over cheese layer. Top with reserved crumb mixture. Bake 40 minutes until golden. Cool; chill. Makes 24-36 bars.
Martha